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Potato Leek Bisque




Heat olive oil in a large pot. Add the leeks, salt and pepper, and sauté until slightly soft, about 5 minutes. Add the potatoes and continue to cook about 5 minutes. Add the garlic and sauté an additional 2 minutes, then add the stock and water, and deglaze, scraping up the bits stuck to the bottom and sides of the pan. Bring to a boil, then reduce to a simmer, and cook covered until the potatoes are cooked through, about 30 minutes. Add additional water as needed to thin to desired consistency.

Blend soup with a handheld/immersion blender or transfer to a blender and process until smooth.

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